Mix up your Mexican with this brilliant seafood variation.
Season the hake with salt and pepper and sauté in 2 tablespoons olive oil for 2 minutes.
Carefully turn and cook an additional 2 to 3 minutes, cooking just until fish is opaque throughout. Remove from heat and break into large flakes.
Lay 1 tortilla flat and build quesadilla on one half. Layer tortilla with cheese, tomatoes, chunks of fish and a good dash of the Buffalo wing sauce.
Fold in half and carefully lay on a hot, lightly oiled (2 teaspoons) griddle. Cook until bottom is light brown. Carefully turn and cook until cheese is melted and second side of quesadilla is lightly browned. Remove from heat and cut into 4 wedges.
Plate and drizzle with Ranch or Blue Cheese dressing